Raspberriesare one of the most delicious fruits of the second half of summer. They can be eaten raw, but equally delicious areraspberry preservesEspecially the homemade ones. Find out how many delicious things you can make with raspberries, such as raspberry tincture or preserves. Check how easy it is to make raspberry jam. The homemade raspberry juice is said to be unbeatable. Here are the bestrecipes for raspberry preserves !
Homemade raspberry preserves
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Nutrition facts of raspberries
Before we move on torecipes for raspberry preservesit is worth getting acquainted with the nutritional values of raspberries.
Raspberry fruit has one of the lowest sugar content , just 6%. The same amount, also 6%, contain fiber. This value is very high for a fruit. Raspberries also contain a lot of potassium, calcium, magnesium and iron. They also have a high concentration of vitamin C, because 100g of raspberries covers as much as 1/3 of the requirement for this vitamin for an adult.
Plus100g of raspberries is only 38 kcalThe index is also low the glycemic index of raspberries, which is only 25 (for comparison - apples have a glycemic index of 38, and bananas have a glycemic index of 52). Raspberry fruit can therefore be consumed by people who are slimming and avoiding eating large amounts of sugar. Raspberries are also rich in cellulose, which significantly speeds up our metabolism. So I don't think you need to convince anyone thatraspberries is worth eating ! And it is not surprising why the cultivation of raspberries and the preparation of homemade preserves from them are becoming more and more popular.
Raspberry juice
This extremelysimple way to make raspberry preservehas conquered many families. Raspberry juice has a beautiful smell and is extremely tasty. Often,raspberry juiceis also used as a remedy for colds.
One of theeasiest ways to make raspberry juiceis juicer. Then the obtained juice should be sweetened with sugar according to your taste. If the juice is to be really he althy, do not overdo it with the amount of sugar. Finally, pour the raspberry juice into bottles or twist jars.
Note! After pouring the raspberry juice into bottles or jars, everything should be pasteurized at a temperature of 75-80 ° C for 20 minutes. Thanks to this, you will be able to safely put the juice aside for several weeks or even months.
Raspberry syrup
To preparea good raspberry syrupremember to keep the proportion: 1 cup of sugar per 0.5 kg. fruit. With this proportion in mind, you will be able to make as much syrup as raspberries will suffice.
Put raspberries into the pot and cover with half of the sugar. Then boil everything and add the rest of the sugar. Remember that sugar must dissolve well. After boiling, cook over low heat for about 15 minutes. Then we rub the whole thing through a strainer to eliminate lumps. Finally,pour the raspberry syrup into the jarsDon't forget about pasteurization (as with raspberry juice).
Homemade raspberry tincture
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Raspberry sauce with wine
This recipe forraspberry wine sauceis only intended for adults due to the addition of wine.
To make, we need 1.5 cups of raspberries, 1/3 cup of red sweet wine, 3/4 tablespoons of potato flour, 2-3 tablespoons of sugar.
Raspberries need to be wiped through a sieve.Mix the potato flour with 3 tablespoons of cold water. Bring the raspberry puree to the boil and add the mixed flour, continue to stir and bring to the boil. Set aside, add sugar and wine.Raspberry sauce should be served cold or warmwith all kinds of desserts and cakes.
Raspberry tincture
One of the flagship raspberry preserves israspberry tinctureIt has a beautiful color, great taste and is a really great delicacy in the home cupboard. There are many recipes for raspberry tincture. Currently, in every book on tinctures, we will find at least one recipe for raspberry tincture. Belowone of the easiest ways to make raspberry tincture
Ingredients : 1 liter of raspberries, 4 liters of sugar syrup (proportions - 1.5 kg of sugar to 2 liters of water), 0.5 liters of spirit.
Pour the raspberries with sugar syrup. Add the spirit, stopper and put in a warm but not sunlit place for 10 days. Shake the canister daily.After 10 days, the liquid should be clear. If it is not, leave it for a few more days. If the liquid is clear, pour it into bottles and stopper. Keep warm.
Raspberry jam
Raspberry jam should be a high-class preparation , with a large amount of fruit. The fruit itself should be of good quality and, if possible, remain in the jam in whole or in large pieces.When choosing fruit for raspberry jamremember that they should be almost ripe, fresh, firm, not crumpled and clean, so that you do not have to rinse them. To prepare raspberry jam, we must have 1 kg of raspberries and 1 kg of sugar, although if we do not want the jam to be sweet, you can use a little less sugar (if you like).
Dissolve 1/3 of sugar in 0.5l of water to make a syrup. Then throw the raspberries into it - cooking it in portions over low heat. During cooking, we also gradually add the rest of the sugar.When adding fruit, you should take longer breaks so that the added fruit can absorb the sugar from the syrup well.
Pour the hot raspberry preserves into the scalded twist jars and leave them to cool, covered.
Preparation of raspberry jam
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Raspberry jam
If we want to make raspberry jamwe can take fruit of lower quality than for jam, for example soft, very ripe, crumpled. The fruit can be rinsed if necessary. To prepare raspberry jam, we need to collect 1 kg of raspberries and 1 kg of sugar.
Half of the raspberries should be rubbed through a sieve or crushed, add sugar and overcook, throwing the remaining fruit into the puree whole. Boil the mass until the raspberries are glassy and the drop of syrup dropped on a cold plate will not spread.Raspberry jamcan be cooked even in 10 minutes! Fill the jam jars while still hot.Close and leave, covered, to cool.
You can now also get the so-calledfixes to make raspberry jamThis is an even faster way to make raspberry jam. Such fixes contain gelling substances, thanks to which the gel consistency of the jam can be obtained by adding much less sugar. Using the fix, prepare the jam according to the instructions on the fix package.
The ability to prepare a less sweetened preserve is an advantage of fixes, but be careful, because they may contain acidity regulators (e.g. citric acid) or preservatives (e.g. sorbic acid). Preparations from such fixes will definitely not be he althy. Therefore,if we decide to use fixes, choose only those that contain only natural fruit pectinsThen prepare raspberry jam with less sugar and very he althy: -)
